Executive Sous Chef

[{{ $ctrl._job.status.name | translate}}] Executive Sous Chef
Hilton Beijing Wangfujing

Posted

Job description

Job Summary

It is the mission and intent of this position to assist the Executive Chef to Management and Leadership of a smooth running Culinary Operation and Maximize the highest level of standards at the Hilton Beijing WFJ.              
此职务的使命和目标是协助行政总厨管理领导北京王府井希尔顿酒店各餐厅厨房良好运营和最大限度地提供最高标准的服务。
  • Planning, Preparation and Implementation of High Quality Food& Beverage Products and Set-up''s in all Areas and  Restaurants.计划和准备执行高质量的食品和摆设在指定的餐厅。
  • Seamless working with Recipes, Standards and Plating Guides.严格按照菜谱、标准和摆盘标准。
  • Maintenance of all HACCP aspects within the hotel operation. 在酒店运营之中保持HACCP各方面要求。
  • Correct usage of all equipment, tools and machines.正确操作所有的设备、器具和机器。
  • Must focus on constant improvement of Training Manuals and SOP''s.
    必须对具有持续性的人员培训和标准与程序的提高和改善保持关注。
  • Must participate actively in Daily Quality initiatives (Daily Chef Briefings, Monthly Team Meetings) in order to constantly improve the Culinary operation, meet targets and keep communication flowing.
    必须积极主动参加每日质量会议(每日厨师晨会、团队会议),以保持厨房运营持续地提高,达到目标和保持顺畅地交流。
  • Can be asked to work for off site events.可以被要求进行外卖工作。
  • Can be asked to complete tasks and jobs outside the kitchen areas.可以被要求在厨房以外的地点完成工作。
  • Can be utilised during inventories.可以被要求进行盘存工作。
  • All team members have to be knowledgeable about occupancy, events, forecast and achievements.
    所有员工都应知道关于住宿率,宴会,预测计划和收益。
  • Preperation of menus as per request, in timely fashion.及时的按要求准备菜单。
  • Working on new dishes for food tastings in combination of digital pictures.新菜品的制作在品尝上要结合数码照片。
  • Control of stations within the kitchen.调节厨房内部的岗位。
  • Close working relationship with the Stewarding Department to ensure high levels of cleanliness and low levels of lost and breakages.与管事部紧密的工作关系确保高质量的清洁和最低程度的破损。
  • Every guest request must be responded to complete satisfaction.对于每位客人的要求要作出回应使客人满意。
  • Willingness to learn and adapt to changes.积极的学习和适当的改变。
  • 5-8 years as Head of Kitchen in 4/5 Star category Hotel or individual restaurants with high standards.五至八年厨房经验在四/五星级酒店的咖啡厅或很高级别的个体餐厅。
    Minimum requirements-High school graduate, Preferred – Completed Technical education in Hospitality or Culinary school .
    高中毕业,最好是专业烹饪学校毕业。
    Good command in English (verbal & written) .
    很好的英文掌握能力(口语和书写)。
    Up to date Sanitation Classes.
    更新的卫生课程。
    Health Certificate
    健康证。
    Working experience in similar capacity with international chain hotels.
    具有在国际连锁酒店的相关经验。

    Requirements

    See description

    Job type
    Full-time
    Location
    DongDan, China
    Department
    F&B kitchen
    Starting in
    As soon as possible

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